janet @ the taste space

Posts Tagged ‘parsley’

Lebanese Eggplant with Pomegranate Molasses (Batinjan Bil Rumman)

In Appetizers, Sides on August 9, 2010 at 6:51 AM


Here is my second dish with pomegranate molasses and I think I am slowly falling in love with this sweet-tart sauce.

This is a Lebanese dish from Arabesque by Claudia Roden where eggplants are baked until soft, then coated with a pomegranate vinaigrette and sprinkled with pomegranate seeds and chopped parsley. It is a very simple recipe for a simple dish. In fact, the tastes are rather subtle which is why I enjoyed it. This is meant to be a dish as part of a mezze (appetizer) spread and can be served hot or cold. I preferred to use it as a sandwich topper. It was delicious cold, heaping over a toasted bagel for breakfast. The recipe says the pomegranate seeds are optional but I think they really made the dish stand-out. They explode with little bursts of flavours when you bite through them.


This is my submission to this week’s Weekend Herb Blogging hosted by Katie at Eat This!.

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Warm Chickpea and Artichoke Salad

In Favourites, Mains (Vegetarian), Salads on April 14, 2010 at 4:48 PM

In my last post, I commented that I could have a hard time making up a tasty meal without advance warning. That’s usually because I buy my produce for each dish and then work around what I have and need for my meals.  I don’t tend to make too many meals that are completely from pantry staples (I did during my university days, though!).

However, there is something to say about tasty meals that can be whipped together from stuff in your cupboards. I recently returned from a trip and came home to an empty fridge.  What to make?  Then I knew it! The chickpea and artichoke salad!

I initially spotted this recipe through the No Crouton’s Required round-up about chickpeas (with two variations from the same original recipe from Vegan Yum Yum by Lauren Ulm (also posted here)). My variation is adapted from Diet, Dessert and Dogs.

While I may not always be a fan of chickpeas, this was delicious. The fried chickpeas had a nutty, toasted flavour that worked well with the slightly tangy lemon and herb dressing, the mellow artichokes that were scorched nicely and the toasted almonds with their crunch and flavour wrapped up the salad beautifully. This is definitely a salad that shows how all the flavour is in that brown stuff at the bottom of the frypan. 🙂

The pantry staples for this dish will definitely be squirreled away in my cupboards for that emergency salad fix for unexpected guests. Who should be more excited – me or my guests? 😉

This is my submission to this month’s My Legume Love Affair, hosted by RuchikaCooks and to this week’s Healthy Vegan Friday.

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